Scored me some big points with my son in law!
This carrot cake has pineapple, coconut and nuts, a glaze and cream cheese icing with pineapple juice. It’s real moist. If you don’t like coconut or can’t eat nuts it works without either one of those.
2 cups flour
2 tsp baking soda
1/2 tsp salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
1 cup sugar (the original recipe calls for 2 cups of sugar, but I thought that was too much)
2 tsp vanilla extract
8 oz coconut
1 cup chopped nuts
2 cups shredded carrots
1 small can crushed pineapple (drain the juice and save it for the glaze)
mix all the above together and bake in a 9 x 12 pan at 350 for 55 min.
glaze
1/2 cup sugar
1/2 tsp baking soda
1/2 cup buttermilk
4 tbsps butter
1 tsp vanilla
mix above ingredients except vanilla and heat in a small sauce pan. When cake comes out of the oven add the vanilla to the glaze mixture and pour over the hot cake
icing
8 oz cream cheese
4 tbsps butter
1 lb 10x sugar
3 to 6 tbsps pineapple juice ( I used 6 tbsps pineapple juice)
I forget where this recipe came from but my daughter remembered how good it is and asked for it.
And I JUST went on a diet!
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